Fire-Roasted Globe Artichokes with Crispy Gigante Beans & Pomegranate-Herb Chermoula
Welcome to my kitchen, darlings! Whenever I char globe artichokes over an open flame, I am instantly transported back to the bustling markets of Tel Aviv, where the scent of smoke and roasting vegetables hung heavy in the warm evening air. This dish is a true celebration of Mediterranean contrasts, born from my obsession with texture—combining smoky, tender artichoke leaves with sizzling, cumin-spiced gigante beans and a jewel-toned pomegranate-herb chermoula that cuts right through the richness. What makes this recipe so special to me is the velvet garlic tahini at the base; remember, tahini belongs on everything, and more herbs is always the answer! Don't be afraid to let the artichokes get deeply charred—that smokiness is pure magic. If you can't find gigante beans, large butter beans make a wonderful stand-in. Make it your own, pile on the herbs, and let's get cooking together!
Featured Recipe
Fire-Roasted Globe Artichokes with Crispy Gigante Beans & Pomegranate-Herb Chermoula over Velvet Garlic Tahini
Tender globe artichokes blistered over an open flame until deeply smoky and caramelized, nestled over silky whipped garlic tahini. Topped with sizzling cumin-spiced gigante beans and a vibrant, jewel-toned pomegranate-herb chermoula that cuts through every rich bite.
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Timeline
Ingredients
- 4 large globe artichokes(about 2.5 lbs total, trimmed, stems peeled, choke removed, halved lengthwise)
- 3 whole lemons(1 halved for boiling water; 1 juiced for tahini; 1 zested and juiced for chermoula)
- 1 1/2 tbsp coarse kosher salt(divided across boiling water, tahini, beans, and artichokes)
- 6 tbsp extra-virgin olive oil(divided: 2 tbsp for beans, 2 tbsp for artichokes, 2 tbsp for chermoula)
- 1 1/2 cups cooked gigante beans(or butter beans, rinsed and dried thoroughly with a clean towel)
- 1/2 tsp ground cumin(freshly toasted and ground preferred)
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 cup raw sesame tahini(well-stirred, premium quality)
- 2 cloves garlic cloves(finely grated on a Microplane, divided)
- 1/3 cup ice water(plus extra as needed to loosen tahini to a ribbon consistency)
- 1/2 cup pomegranate arils(fresh, ruby-red seeds)
- 1 tbsp pomegranate molasses(thick and tart)
- 1/4 cup fresh dill(finely chopped, tender fronds only)
- 1/4 cup fresh mint leaves(roughly torn or chopped)
- 1/4 cup fresh flat-leaf parsley(finely chopped)
- 1 tsp Aleppo pepper flakes(or silk chili flakes)
- 2 tbsp roasted unsalted pistachios(roughly crushed)
- 1/2 tsp flaky sea salt(such as Maldon, for finishing)
- 3.5 tbsp lemon juice(for tahini and chermoula)
- 1 tsp lemon zest(for chermoula)
Instructions
- 1
Bring a large pot of water to a rolling boil. Squeeze in 1 halved lemon and drop the halves into the pot along with 1 tbsp coarse kosher salt. Add 4 large globe artichokes (prepped, cleaned, and halved). Simmer over medium-high heat for 18 to 20 minutes until the thickest part of the artichoke base yields easily to the tip of a paring knife. Transfer with tongs cut-side down to a paper-towel-lined baking sheet to drain thoroughly.
22 min
Tip: Pre-boiling ensures the dense hearts are silky and fully cooked before they hit the fire, so all they need over the flame is a blistering char.
- 2
While the artichokes simmer, prepare the velvet garlic tahini. In a medium bowl, combine 1/2 cup raw sesame tahini, 1 clove garlic cloves (finely grated), 3 tbsp fresh lemon juice, and 1/2 tsp coarse kosher salt. Whisk vigorously—it will seize and turn thick at first. Gradually stream in 1/3 cup ice water, whisking constantly until it blossoms into an impossibly silky, pale, pourable cloud.
6 min
Tip: Ice water is the secret to emulsifying tahini into that airy, whipped texture you find at the best hummus and mezze counters in Jaffa.
- 3
Make the crispy spiced beans. Warm 2 tbsp extra-virgin olive oil in a wide cast-iron skillet over medium heat. Add 1 1/2 cups cooked gigante beans and let them fry undisturbed for 4 minutes until golden on the bottom. Sprinkle with 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp coarse kosher salt. Toss gently and continue cooking for 3 to 4 more minutes until the beans develop crisp, blistered shells while staying creamy inside. Remove from heat.
8 min
Tip: Make sure the beans are bone-dry before hitting the skillet so they crisp dramatically rather than steaming.
- 4
Assemble the pomegranate-herb chermoula. In a mixing bowl, toss together 1/2 cup pomegranate arils, 1/4 cup fresh dill, 1/4 cup fresh mint leaves, 1/4 cup fresh flat-leaf parsley, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1 clove garlic cloves (finely grated), 1 tbsp pomegranate molasses, 1 tsp Aleppo pepper flakes, and 2 tbsp extra-virgin olive oil. Stir gently to combine and season with 1/4 tsp coarse kosher salt.
5 min
Tip: Do not dress the herbs too early; doing it right before serving ensures they stay punchy and vibrant rather than wilted.
- 5
Dry the parboiled artichoke halves thoroughly using paper towels. Brush the cut surfaces and outer leaves with 2 tbsp extra-virgin olive oil and season the cut faces evenly with 1/4 tsp coarse kosher salt.
3 min
Tip: Any residual moisture will prevent the fire from giving you those gorgeous black-and-gold charred leaf tips.
- 6
Preheat a cast-iron grill pan or outdoor grill to screaming high heat. Place the seasoned artichokes cut-side down directly over the open heat. Sear hard without moving for 5 to 6 minutes, until the flat hearts are deeply charred with dark grill marks. Flip to the curved side for another 2 to 3 minutes to char the outer leaf tips, then transfer directly to a cutting board.
8 min
Tip: Do not fear the deep char here—that smoky bitterness balances the rich nuttiness of the tahini and the tart pop of the pomegranate.
- 7
To assemble, spoon the velvet garlic tahini onto a large, shallow ceramic platter, spreading it in sweeping swooshes with the back of your spoon. Nestle the warm, fire-roasted artichoke halves directly into the tahini. Spoon the sizzling crispy gigante beans into and around the crevices. Crown with generous heaps of the pomegranate-herb chermoula, then scatter 2 tbsp roasted unsalted pistachios and 1/2 tsp flaky sea salt over the entire plate.
5 min
Tip: Serve immediately while the artichokes and beans are hot against the cool, velvety tahini. Encourage everyone to use the outer leaves as edible scoops.
Chef's Notes
Growing up in Tel Aviv, artichoke season was always an event. We would peel back the leaves one by one at long family dinners, dipping them into garlicky dressings until we reached the prize at the center. Here, fire-roasting turns the sweet, meaty heart intensely smoky. Paired with crispy, crackling gigante beans and that tart ruby pomegranate chermoula over cool tahini, it is the quintessential mezze centerpiece.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.